Zesty Salmon Mix (Print Version)
# Ingredients:
→ Salmon Prep
01 -
1 ¼ pounds of salmon fillet
02 -
1 teaspoon of smoked paprika
03 -
½ tablespoon of olive oil
04 -
Salt (kosher) and black pepper, freshly ground, to taste
→ The Dressing
05 -
⅓ cup of mayo
06 -
Zest and juice of ½ lemon (about ½ tablespoon zest and 1 ½ tablespoons juice)
07 -
2 teaspoons of Dijon-style mustard
08 -
1 garlic clove, finely minced
09 -
Salt (kosher) and freshly ground pepper to taste
→ Salad Toppings
10 -
3 large radishes, shredded
11 -
½ small red onion, diced into very small pieces
12 -
2 stalks of celery, finely diced
13 -
2 tablespoons fresh dill, chopped finely
14 -
2 tablespoons fresh chives, chopped finely
# Instructions:
01 -
Heat the oven to 375°F (190°C). Cover a baking sheet with parchment and lay the salmon on top. Brush with olive oil, sprinkle paprika over it, and then season with salt and pepper.
02 -
Bake for 16 to 18 minutes (adjust for how thick the fillet is). Check when it flakes easily using a fork. Once done, allow it to cool completely, break it into chunks, and place in a big bowl. Put the salmon in the fridge for about 5 to 10 minutes to chill.
03 -
Spread the onion, radish, celery, chives, and dill evenly on top of the chilled salmon.
04 -
Take a smaller bowl to whip up the dressing. Stir together mayo, lemon juice and zest, mustard, garlic, and a bit of salt and pepper.
05 -
Drizzle the dressing over everything, and carefully mix until all ingredients are coated.
06 -
Serve cold straight from the bowl, wrap it up in lettuce, or make it into a sandwich or wrap—it’s up to you.
# Notes:
01 -
You can keep it in an airtight container in the fridge for up to 2 days.
02 -
For a lighter version, swap some of the mayo with Greek yogurt.